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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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At the office where I worked years ago, we women often shared our favorite recipes at lunchtime. This casserole came from a co-worker, and my family has enjoyed it for some 30 years. Besides being easy and quick to prepare, it's very economical. It serves well for church suppers and potlucks, and it's a real time-saver on washdays! Ingredients:
1 pound ground turkey or beef |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (14-3/4 ounces) spaghetti in tomato sauce with cheese |
1 can (15 ounces) mixed vegetables, drained |
1 cup (4 ounces) shredded cheddar cheese, optional |
Directions:
1. In a large skillet, cook beef until no longer pink; drain. Stir in the soup, spaghetti and vegetables. Transfer to an ungreased 11-in. x 7-in. baking dish.
2. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese if desired; bake 5 minutes longer or until cheese is melted. Yield: 4-6 servings.
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